Tsukemono Moriawase

For Daikon Amazu-zuke: Peel the Daikon and slice it into very thin rounds or half-rounds, approximately 2mm thick. Place the sliced Daikon in a bowl and sprinkle with 3 grams of Salt. Gently massage the Daikon for 1 minute, then let it sit for 15 minutes to draw out excess moisture.

While the Daikon is resting, prepare the amazu (sweet vinegar) pickling liquid. In a small saucepan, combine the Rice vinegar, Sugar, and Water. Heat over medium-low heat, stirring until the Sugar is completely dissolved. Remove from heat and let the liquid cool completely.

After 15 minutes, firmly squeeze the excess water from the Daikon. Transfer the squeezed Daikon to a clean jar or container. Pour the cooled amazu pickling liquid over the Daikon, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.